Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.

Line 2 baking sheets with parchment paper.

Take a bowl and combine the first 5 ingredients. Add the melted coconut oil and flax eggs.

Mix well.

Fold the craisins into the dough.

Transfer the dough to a parchment lined baking sheet and form 2 equal sized balls. Press the balls down until they are about 1" thick. Cut each ball into 6 wedges. Separate the slices evenly on the sheet for baking. I used a separate baking sheet for each ball of dough.

Bake for approximately 15 minutes or until the center of the scone is firm to touch.

Traditional Spanish Gazpacho uses day old bread to thicken the soup but I don't do that cuz I'm gluten free and so is she. Here's my version of the soup. Nuts can be used to thicken it up but I've found them to be unnecessary unless you want them for protein. You can add a little bit of water if your blender won't start. I have no problems getting mine to work so long as the tomatoes are ripe. I used a pasilla pepper instead of bell pepper because I prefer it. Pasillas are just as mild as bell peppers. Sherry Vinegar is traditional but I prefer Apple Cider Vinegar. The kale in this recipe makes it come out looking a little bit green.

• We all want magic – to be pain free, understood, accepted and loved• We want to lose weight without diet or exercise• We want to succeed and be secure without hard work• We want a successful, fulfilling, retirement without saving money• We want to be Christian without the cross• We want to be smart without studying• We want to be wise without the experiences of life• We want others to believe what we believe because we are always right• We want to always be in control (or control others or make everyone happy, or save them from suffering.

Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min. ​Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.

Pour the wet ingredients into the bowl with the dry ingredients and mix well together.

Place the cookie batter in the refrigerator for about 30 minutes or more to firm up the batter so it'll be easier to scoop up and form cookies on the sheet.

Preheat the oven to 350 degrees.

Drop the cookies onto a parchment lined baking sheet, about 1 tablespoon per cookie. Press the dough balls down into a cookie form. Give them plenty of room as they will puff up and expand.

No alcohol in this dish but it is delish with the crushed mint. This is a common street dish in Mexico that is usually served up in spears with nasty msg filled powders and chili sauces. I've changed it up and made it healthier by making my own dressing.

﻿Dressing﻿Ingredients:

2 tbsp of ancho chile powder (more if you like it really spicy)juice of 10 key limes1/4 tsp of salt1/4 tsp of coconut sugar2 tbsp of avocado oil1 Small bunch of fresh Mint

Make the dressing by using a muddler to crush the mint and lime together to release the mint oils into the lime juice. Add in the rest of the dressing ingredients and mix well.

Peel and chop the jicama, pineapple, cucumber and mango. Put all the fruit salad ingredients together into a big bowl with a few fresh mint leaves. Toss the fruit salad with the dressing and let marinade before serving